bean lemon and rosemary hummus

April 27, 2014

bean hummus


I just watched this fabulous video of Michael Pollan on How Cooking Can Change Your Life. A must-see in my books as he argues so eloquently and passionately about the role of cooking, not just in our lives, our families, our health, our enjoyment, and so on, but in our whole food system as well. I’m sold. I have been for awhile, but now I’m really sold. I know for many cooking regularly and systematically seems daunting but with a few acquired habits and simple changes, it’s easier than one might think. Take my lunch the other day as an example. I could have gone out to a restaurant, or ordered a pizza, or picked up a quick sandwich to go but I had stale baguette, I whipped up this hummus in about 10 minutes and, presto, lunch is served. And it was delicious. And healthy. And simple. And everything that Michael Pollan was talking about. Of course it’s not always this easy but start small, think big. Baby steps towards letting cooking change your life, and our planet.

6 tbsps olive oil

4 shallots, finely chopped

2 large garlic cloves, minced

1 tsp fresh rosemary, chopped

zest and juice 1/2 lemon

26 oz can white beans (cannellini, lima, navy), cooked

sea salt and black pepper to taste

Heat the oil in a skillet, add the shallots, garlic, chopped rosemary, and lemon zest and cook over low, stirring occasionally, for about 5 minutes. Transfer the shallot  mixture to a food processor, add all the remaining ingredients and process until smooth. Serve on toasted baguette, drizzle with olive oil, and garnish with a few rosemary sprigs.

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